SALADS: This is a substantial salad for those who enjoy tuna & anchovy.

SALAD NICOISE:

2 x 6 ½ -oz cans tuna, drained                        

veggie mix:

    1 ½ cups each diced cooked potatoes & cooked green beans, chopped                 

    ½ cup diced green pepper

    2 green onions, sliced                                                         

2 tomatoes, cut in eighths

2 hard-boiled eggs, cut in wedges                               

½ cup pitted black olives

½ tbsp. drained capers                                                

1 2-oz tin anchovy fillets, drained

dressing:

    ½ cup olive oil                                                        

    ¼ cup red wine vinegar

    1 tbsp. Dijon mustard                                             

    1 tbsp. each fresh dill, oregano, tarragon & basil****                                            

    fresh-ground black pepper

Mix dressing ingredients together to toss with tuna and the veggie mix. in a large non-reactive bowl. Transfer mixture to a serving platter lined with lettuce leaves. Garnish salad with tomato sections, egg wedges, black olives, capers and finely chopped anchovy fillets. Cover and refrigerate for 2 to 3 hours before serving.

****If desired, substitute ½ tsp. of dried herbs for the fresh herbs ****.